Note: This recipe is for people following a vegetarian (meat-free) diet. However, this recipe may include ingredients such as dairy or other animal-based products that may not fit in with vegan or some other vegetarian diets.

Enjoy these tasty muffins for breakfast or as an after-school snack.

Prep time: 40 minutes

Utensils:

• muffin tin
• measuring spoons
• measuring cups
• oven (You'll need help from your adult assistant.)

Ingredients:

1 1/3 c. all-purpose flour
1 c. rolled oats
1/4 c. brown sugar
1 tbsp. baking powder
1/2 tsp. cinnamon
1 c. skim milk
1 egg, beaten
3 tbsp. vegetable oil
1 1/4 c. blueberries
3/4 c. raspberries

Directions:

1. Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
2. Spray muffin cups with non-stick cooking spray.
3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
4. Fold in berries.
5. Spoon the mixture into the muffin cups, approximately 2/3 full.
6. Bake for 25 to 30 minutes or until light golden brown.

Serves: 12

Serving size: 1 muffin

Nutritional analysis (per serving):

146 calories
4 g protein
4 g fat
1 g sat. fat
23 g carbohydrate
1 g fiber
18 mg cholesterol
227 mg sodium
103 mg calcium
1 mg iron

Note: Nutritional analysis may vary depending on ingredient brands used.

Variations and suggestions:

Consider adding chopped nuts. You can use a variety of berries. Store leftovers in an airtight container.

Reviewed by: Allison Brinkley, RD, LD/N, CNSD
Date reviewed: June 2004

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